Seafood Cocktail Sauce
Photo: jeffreyw, CC BY 2.0
Seafood cocktail sauce is a tangy, spicy tomato sauce made in ten minutes from pantry staples. The real control comes from the horseradish, which you add a spoonful at a time because a fresh jar hits much harder than an old one. Lemon juice, Worcestershire and a few drops of Tabasco round out the heat, and a stretch in the fridge brings it together. It makes about a cup.
Instructions
Stir the ketchup, chili sauce, lemon juice, Worcestershire sauce, Tabasco and black pepper together in a bowl. Leave the horseradish out for now. If you have no chili sauce, use more ketchup in its place.
Taste the sauce and adjust it to your liking. Some cooks add a little celery salt or garlic juice at this point.
Stir in the horseradish a tablespoon at a time, tasting after each addition. Freshly opened horseradish is sharp, so you may need less than the full amount, while an older jar may need more.
Cover the bowl and refrigerate the sauce until it is cold.
Spoon the chilled sauce into a serving dish and serve it with seafood.
Make it personal.
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